Chocolate Crunch Ice Cream Recipe

Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas

Nutritional Facts

Directions

In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate.

In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.

Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)

Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.Yield: 1-1/2 quarts.

Originally published as Chocolate Crunch Ice Cream in Country Woman
March/April 2006, p43

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"My family doesn't like chocolate ice cream, but they devoured an entire batch in less than 20 minutes. I like serving the mix-ins on the side. The texture is so smooth that some prefer it without the mix-ins."